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Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 degrees C by chitosan coating incorporated with citric acid or licorice extract

文献类型： 外文期刊

作者： Qiu, Xujian 1 ; Chen, Shengjun 4 ; Liu, Guangming 1 ; Yang, Qiuming 1 ;

作者机构： 1.Jimei Univ, Coll Biol Engn, Xiamen 361021, Peoples R China

2.Jimei Univ, Engn Res Ctr Aquat Prod Proc Fujian Prov, Xiamen 361021, Peoples R China

3.Key Lab Food Microbiol & Enzyme Engn Fujian Prov, Xiamen 361021, Peoples R China

4.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China

关键词： Japanese sea bass fillets;Licorice extract;Citric acid;Chitosan;Shelf life

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2014 年 162 卷

页码：

收录情况： SCI

摘要： The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on fresh Japanese sea bass fillets stored at 4 C for 12 days were studied. Results showed that citric acid or licorice extract can enhance the preserving function of chitosan significantly by retarding lipid oxidation and inhibiting microbial growth as reflected in thiobarbituric acid reactive substances and total plate count, respectively. Both total volatile basic nitrogen values and sensory scores indicated chitosan and citric acid or licorice extract can significantly reduce the quality loss and extend the shelf life of Japanese sea bass fish fillets during refrigerated storage. Citric acid or licorice extract with chitosan could thus be applied in the seafood industry to enhance quality of fish fillets as natural preservatives. (C) 2014 Elsevier Ltd. All rights reserved.

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